One Pot Keto Low Carb Chicken Enchilada Skillet
This One Pot Keto Low Carb Chicken Enchilada Skillet is a delicious and easy-to-make meal packed with flavor. It's perfect for those following a low-carb diet and can be made quickly in just one pan. Enjoy a comforting, cheesy dinner that's healthy and satisfying.
Equipment
- 1 large skillet or frying pan
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes with green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup bell peppers, diced (red and green)
- ½ cup chopped fresh cilantro (for garnish)
- avocado slices (optional for topping)
- sour cream (optional for topping)
Instructions
- Start by heating the olive oil in a large skillet over medium heat.
- Dice the chicken breasts into bite-sized pieces.
- Once the oil is hot, add the diced chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
- Add the diced onion and minced garlic to the skillet and cook for another 3-4 minutes, until the onion is translucent.
- Stir in the diced tomatoes (with their juices), chili powder, cumin, paprika, salt, black pepper, and the chicken broth. Mix well to combine.
- Bring the mixture to a simmer and then reduce the heat to low.
- Add the bell peppers and let the mixture simmer for about 5 minutes, until the vegetables are tender.
- Sprinkle both types of cheese over the top of the skillet. Cover and allow the cheese to melt, about 3-5 minutes.
- Once the cheese is melted, remove the skillet from heat and garnish with fresh cilantro.
- Serve immediately with optional avocado slices and sour cream if desired.
Notes
You can customize this recipe by adding your favorite low-carb vegetables like zucchini or spinach.
For extra spice, consider adding diced jalapeños or hot sauce.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.